Corn Frittata With Bacon and Parmesan


This frittata is hearty enough to eat for breakfast, lunch, or dinner.

Hearty Corn Frittata Recipe
Photo: Grace Elkus
Hands On Time:
15 mins
Total Time:
45 mins
6 (serving size: 1 slice)

Soft in the center and browned on the edges, this foolproof frittata recipe will become a new go-to. Corn frittatas are best when they’re fluffy and custardy, and canned cream corn ensures this one is just that. Slices of bacon ripple through the filling, and grated Parmesan cheese adds just the right amount of saltiness.

This delicious dish keeps well, too, so you can whip it up for dinner tonight and then enjoy leftovers for breakfast or lunch. Be sure to pull it from the oven when it’s just barely done (it should be lightly browned and puffed), as the hot pan will continue to cook it as it cools. Serving a vegetarian? Swap the bacon for sautéed mushrooms.


  • 12 large eggs

  • 1 (14.75-oz.) can cream-style corn

  • 6 cooked bacon slices, crumbled

  • 2 ounces Parmesan cheese, grated (about ½ cup)

  • 2 tablespoons chopped fresh chives

  • ½ teaspoon kosher salt


  1. Preheat oven to 350°F.

  2. Whisk together all ingredients in a large bowl until well incorporated.

  3. Pour mixture into a 10-inch ovenproof nonstick skillet. Bake in preheated oven until lightly browned and set in the center, 30 to 35 minutes.

  4. Let stand 5 minutes; cut into 6 wedges.

Nutrition Facts (per serving)

287 Calories
17g Fat
15g Carbs
20g Protein
Nutrition Facts
Calories 287
% Daily Value *
Total Fat 17g 21%
Saturated Fat 6g 30%
Cholesterol 392mg 131%
Sodium 848mg 37%
Total Carbohydrate 15g 5%
Total Sugars 3g
Protein 20g
Calcium 141mg 11%
Iron 2mg 12%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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